Bertha’s Vietnamese-style Trout

Name: Bertha’s Vietnamese-style Trout
Prep time: 15 min
Total time: 20 min
Yield: 4 servings
Ingredients: Coconut Milk; Dried Chilli Flakes; Edamame Beans; Fish; Fresh Coriander; Fresh Ginger; Garlic Clove; Garlic Cloves; Lemongrass; Low-Sodium Soy Sauce; Mung Bean Noodles; Rainbow Trout Fillet/s; Rainbow Trout Fillets; Sesame Oil

This dish is Vietnam on a plate: a breathtaking blend of ancient traditions with modern influences that promises a memorable and colourful adventure. A bed of mung bean vermicelli noodles, with each strand coated in a lemongrass-infused coconut milk, sesame oil & soy sauce liquid, is topped with pan-seared trout fillet. Served with herbaceous coriander for garnish and chilli flakes for heat.

Bertha’s Vietnamese-style Trout

with edamame, ginger & fresh coriander

Hands on Time: 15 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Seasoning (salt & pepper)
Water

Photo of Bertha’s Vietnamese-style Trout

Serves 1

SOME PREP
Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice.
AMAZING AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Lemongrass until fragrant, 2-3 minutes. Add the ginger and garlic and fry for a further 1-2 minutes. Deglaze the pan with a splash of water and the coconut milk. Reduce the heat and add ½ the coriander, the edamame beans, the soy sauce, sesame oil (to taste) and some seasoning. Remove from the heat and close with a lid.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Add the noodles to the Lemongrass sauce, tossing them through the sauce so all the noodles are coated. Season and return the lid to keep the food warm.
FLIPP'N GOOD Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
YOU'VE OUTDONE YOURSELF
Plate up the noodles, topped with the Fish. Ganish with the remaining coriander and chilli flakes. Dinner is ready, Chef!

Lemongrass - 1 stalk
Fresh Ginger - 10g
Garlic Clove - 1
Coconut Milk - 100ml
Fresh Coriander - 3g
Edamame Beans - 40g
Low Sodium Soy Sauce - 20ml
Sesame Oil - 5ml
Mung Bean Noodles - 50g
Rainbow Trout Fillet/s - 1
Dried Chilli Flakes - 2,5ml

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Serves 2

SOME PREP
Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice.
AMAZING AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Lemongrass until fragrant, 2-3 minutes. Add the ginger and garlic and fry for a further 1-2 minutes. Deglaze the pan with a splash of water and the coconut milk. Reduce the heat and add ½ the coriander, the edamame beans, the soy sauce, sesame oil (to taste) and some seasoning. Remove from the heat and close with a lid.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Add the noodles to the Lemongrass sauce, tossing them through the sauce so all the noodles are coated. Season and return the lid to keep the food warm.
FLIPP'N GOOD Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
YOU'VE OUTDONE YOURSELF
Plate up the noodles, topped with the Fish. Ganish with the remaining coriander and chilli flakes. Dinner is ready, Chef!

Lemongrass - 1 stalk
Fresh Ginger - 20g
Garlic Clove - 1
Coconut Milk - 200ml
Fresh Coriander - 5g
Edamame Beans - 80g
Low Sodium Soy Sauce - 40ml
Sesame Oil - 10ml
Mung Bean Noodles - 100g
Rainbow Trout Fillet/s - 2
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 3

SOME PREP
Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice.
AMAZING AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Lemongrass until fragrant, 2-3 minutes. Add the ginger and garlic and fry for a further 1-2 minutes. Deglaze the pan with a splash of water and the coconut milk. Reduce the heat and add ½ the coriander, the edamame beans, the soy sauce, sesame oil (to taste) and some seasoning. Remove from the heat and close with a lid.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Add the noodles to the Lemongrass sauce, tossing them through the sauce so all the noodles are coated. Season and return the lid to keep the food warm.
FLIPP'N GOOD Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
YOU'VE OUTDONE YOURSELF
Plate up the noodles, topped with the Fish. Ganish with the remaining coriander and chilli flakes. Dinner is ready, Chef!

Lemongrass - 2 stalks
Fresh Ginger - 30g
Garlic Cloves - 2
Coconut Milk - 300ml
Fresh Coriander - 8g
Edamame Beans - 120g
Low Sodium Soy Sauce - 60ml
Sesame Oil - 15ml
Mung Bean Noodles - 150g
Rainbow Trout Fillets - 3
Dried Chilli Flakes - 7,5ml

Download the Recipe

Serves 4

SOME PREP
Trim off the very top and the base of the Lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice.
AMAZING AROMATICS
Place a pan over medium heat with a drizzle of oil. When hot, fry the Lemongrass until fragrant, 2-3 minutes. Add the ginger and garlic and fry for a further 1-2 minutes. Deglaze the pan with a splash of water and the coconut milk. Reduce the heat and add ½ the coriander, the edamame beans, the soy sauce, sesame oil (to taste) and some seasoning. Remove from the heat and close with a lid.
OODLES OF NOODLES
Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Add the noodles to the Lemongrass sauce, tossing them through the sauce so all the noodles are coated. Season and return the lid to keep the food warm.
FLIPP'N GOOD Fish
Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Fry the Fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season.
YOU'VE OUTDONE YOURSELF
Plate up the noodles, topped with the Fish. Ganish with the remaining coriander and chilli flakes. Dinner is ready, Chef!

Lemongrass - 2 stalks
Fresh Ginger - 40g
Garlic Cloves - 2
Coconut Milk - 400ml
Fresh Coriander - 10g
Edamame Beans - 160g
Low Sodium Soy Sauce - 80ml
Sesame Oil - 20ml
Mung Bean Noodles - 200g
Rainbow Trout Fillets - 4
Dried Chilli Flakes - 10ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Bertha’s Vietnamese-style Trout?

The preparation time for Bertha’s Vietnamese-style Trout with edamame, ginger & fresh coriander is between 15 and 20 minutes.

What is the total time required to make Bertha’s Vietnamese-style Trout with edamame, ginger & fresh coriander?

The total time required to make Bertha’s Vietnamese-style Trout with edamame, ginger & fresh coriander is between 20 and 25 minutes.

How many servings does Bertha’s Vietnamese-style Trout provide?

4 servings

What are the main ingredients in Bertha’s Vietnamese-style Trout?

Coconut Milk, Dried Chilli Flakes, Edamame Beans, Fish, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Lemongrass, Low-Sodium Soy Sauce, Mung Bean Noodles, Rainbow Trout Fillet/s, Rainbow Trout Fillets, Sesame Oil

What is the nutritional information of Bertha’s Vietnamese-style Trout?

Calories: 610, Carbs: 62 grams, Fat: grams, Protein: 32.5 grams, Sugar: 2.6 grams, Salt: 719 grams

How do I prepare Bertha’s Vietnamese-style Trout?

YOU'VE OUTDONE YOURSELF: Plate up the noodles, topped with the fish. Ganish with the remaining coriander and chilli flakes. Dinner is ready, Chef! FLIPP'N GOOD FISH: Place a pan over medium-high heat with a drizzle of oil. Pat the trout dry with paper towel. Fry the fish, skin-side down, until crispy, 2-3 minutes. Flip and fry the other side until cooked through, 30-60 seconds. Remove from the pan and season. OODLES OF NOODLES: Boil the kettle. Place the noodles in a bowl and submerge in boiling water. Season and set aside to rehydrate, 6-8 minutes. Drain and rinse in cold water. Add the noodles to the lemongrass sauce, tossing them through the sauce so all the noodles are coated. Season and return the lid to keep the food warm. AMAZING AROMATICS: Place a pan over medium heat with a drizzle of oil. When hot, fry the lemongrass until fragrant, 2-3 minutes. Add the ginger and garlic and fry for a further 1-2 minutes. Deglaze the pan with a splash of water and the coconut milk. Reduce the heat and add ½ the coriander, the edamame beans, the soy sauce, sesame oil (to taste) and some seasoning. Remove from the heat and close with a lid. SOME PREP: Trim off the very top and the base of the lemongrass, then peel away the tough outer layers. Use a rolling pin or cleaver to lightly crush the lemongrass, slice it in half lengthways, then finely dice.